DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
OLIVE-AND-SPICE-RUBBED LEG OF LAMB
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
SPICE-RUBBED LAMB CHOPS
This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
- Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.
Nutrition Facts : Calories 175 g
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
SPICED ROAST LAMB
An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
- Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
- Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).
Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium
SPICE RUBBED LAMB TENDERLOIN AND YOGURT SAUCE
Steps:
- For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
- For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
- Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
- Serve with the yogurt sauce.
Nutrition Facts : Calories 297 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 94 milligrams, Sodium 230 milligrams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 5 grams
LAMB RUB
This tasty Lamb Rub combines flavorful herbs and spices into a Mediterranean-inspired lamb seasoning that is out of this world! Your lamb will never be plain again once you've tried this seriously addictive spice rub!
Provided by Angela
Categories Seasoning Mixes Spice Blends
Time 5m
Number Of Ingredients 9
Steps:
- Measure out all ingredients into a small mixing bowl. Add 2 tablespoons salt, 1 tablespoon dried parsley, 2 teaspoons each of dried rosemary, ground sage, and onion powder, plus 1 teaspoon each of oregano, dried orange peel, paprika, and ground black pepper.
- Mix completely until the spices and herbs are evenly distributed in the mixture.
- Apply liberally to lamb or store in an airtight container.
Nutrition Facts : Calories 39 kcal, Carbohydrate 9 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13967 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
SPICE-RUBBED LAMB CHOPS
One of my absolute favorite meals to eat anytime are Lamb Chops! My girls, Hanna and Amani, love watching me make my delicious chops, but they love eating them even more. -Nareman Dietz, Beverly Hills, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients; spread over chops. Refrigerate, covered, overnight., Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat; brown chops, about 2 minutes per side. Transfer to oven; roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 3-4 minutes.
Nutrition Facts : Calories 290 calories, Fat 17g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 620mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
GREEK SPICE RUB
A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
Provided by sacket
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 11
Number Of Ingredients 11
Steps:
- Combine thoroughly in a small bowl. Store unused rub in an airtight jar.
Nutrition Facts : Calories 5.6 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 114.5 mg, Sugar 0.3 g
SPICE-RUBBED LAMB CHOPS (PAN SAUTEED)
I had ripped this out of a magazine. At the top of the page it says Fit To Eat. This uses ingredients I have on hand and and it serves 2, which is 1 chop a person. I like more in my serving unless I'm on a diet! Recipe suggests a side of cauliflower roasted with ginger and mint.
Provided by Oolala
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper.
- Put lamb on a plate and rub each side with the spice mixture; let stand from 10 minutes to an hour.
- Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.
- Add chops and reduce heat to medium.
- Cook chops, flipping halfway through, until deeply browned, about 10 minutes for medium-rare.
- Transfer each chop to a serving plate.
- Divide arugula between plates and drizzle with the remaining teaspoons of oil.
SPICE-RUBBED RACK OF LAMB
Steps:
- Preheat oven to 400 degrees. Toast both seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Let cool. Transfer to a resealable plastic bag and crush with a rolling pin.
- Season lamb with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Swirl in oil. Sear lamb until golden brown on all sides, about 10 minutes. Transfer to a platter.
- Pour off fat from pan; wipe clean. Pat seeds all over lamb. Return to pan. Roast in oven until a thermometer inserted in thickest part (avoiding bone) registers 130 degrees for medium-rare, 18 to 20 minutes. Transfer to a cutting board; let rest 10 minutes before slicing between bones into chops and serving with rice.
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